I have this "dish" thing. I think it's genetic. My mom collected china patterns like they were postage stamps. When she died, I inherited all the collector plates, Christmas china, Thanksgiving china, autumn china and pretty little teacups.
Well, the apple didn't fall far from the tree.
I think in the last post, I showed you the Fiesta that my friend Nancy's mom was so gracious to share with me.
Isn't it pretty on a table (with my quarter-a-piece drinking glasses and a vintage tablecloth I got for a steal at a shop closing for the summer a couple of years ago)?
And I may have posted this photo that shows the additional pieces I have for both my Hall Tulip and Crocus dishes -- I also have plates, bowls, dessert dishes, and even cooking bowls for both of these patterns.
While I was up at the lake, I did an archaeological dig in my garage (if you saw my garage, you'd know I don't exaggerate) and found my grandmother's old china.
I can only have three people to dinner and dessert (but have tons of saucers, bread plates). Only one cup, though. Isn't the pattern pretty?
But then the other night when my friend Jane came to visit (pictured with her friend Kevin and Rick below, she brought me a grand surprise!
Her neighbor had these gorgeous dishes and wanted someone who would give them a good home! They are by Taylor ---(I'll update this after checking the back)---- and have a different tulip pattern from my other.
It's very similar to the crocus pattern I have, but also very unique. There is great detail with the pattern flowers inside the cup and on the edges.
There were even serving bowls!
Well, dishes make me happy!
Oh -- and just what did I serve for dinner?
Jeanie Crostini
Panzanella
Sauteed sweet potatoes with red onion, fennel and herbs...
And steamed salmon with spicy peach/corn/onion and avacado relish.
And blueberry crumble pie!
Here's how my friend Kate told me to prepare the salmon so that it comes out perfectly -- and it's an ideal meal for guests or a busy day, because you just pop it in and let it go:
Kate's Salmon
Spread out your salmon on a rack over a baking sheet or pan.
Salt, pepper (or whatever other seasoning you like -- I like lemon pepper and sometimes Cajun spices)
Bake at 200 (not a typo) for an hour.
(If it's extra thick -- or thin -- you might need a little more or less time).
I had dinner the night before with friends and our food came with little orchids. Might I add my thanks to my dinner companions for giving me their orchids after dinner to dress up my food!
Well, thanks for walking through my kitchen with me! Enjoy!
Well, the apple didn't fall far from the tree.I think in the last post, I showed you the Fiesta that my friend Nancy's mom was so gracious to share with me.
Isn't it pretty on a table (with my quarter-a-piece drinking glasses and a vintage tablecloth I got for a steal at a shop closing for the summer a couple of years ago)?
And I may have posted this photo that shows the additional pieces I have for both my Hall Tulip and Crocus dishes -- I also have plates, bowls, dessert dishes, and even cooking bowls for both of these patterns.
While I was up at the lake, I did an archaeological dig in my garage (if you saw my garage, you'd know I don't exaggerate) and found my grandmother's old china.I can only have three people to dinner and dessert (but have tons of saucers, bread plates). Only one cup, though. Isn't the pattern pretty?
But then the other night when my friend Jane came to visit (pictured with her friend Kevin and Rick below, she brought me a grand surprise!
Her neighbor had these gorgeous dishes and wanted someone who would give them a good home! They are by Taylor ---(I'll update this after checking the back)---- and have a different tulip pattern from my other.
It's very similar to the crocus pattern I have, but also very unique. There is great detail with the pattern flowers inside the cup and on the edges.
There were even serving bowls!
Well, dishes make me happy!Oh -- and just what did I serve for dinner?
Jeanie Crostini
Panzanella
Sauteed sweet potatoes with red onion, fennel and herbs...
And steamed salmon with spicy peach/corn/onion and avacado relish.
And blueberry crumble pie!Here's how my friend Kate told me to prepare the salmon so that it comes out perfectly -- and it's an ideal meal for guests or a busy day, because you just pop it in and let it go:
Kate's Salmon
Spread out your salmon on a rack over a baking sheet or pan.
Salt, pepper (or whatever other seasoning you like -- I like lemon pepper and sometimes Cajun spices)
Bake at 200 (not a typo) for an hour.
(If it's extra thick -- or thin -- you might need a little more or less time).
I had dinner the night before with friends and our food came with little orchids. Might I add my thanks to my dinner companions for giving me their orchids after dinner to dress up my food!
Well, thanks for walking through my kitchen with me! Enjoy!
